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Related Experiment Videos

Yeast flocculation: lectin synthesis and activation

M Stratford1, A T Carter

  • 1AFRC Institute of Food Research, Colney, Norwich, U.K.

Yeast (Chichester, England)
|April 1, 1993
PubMed
Summary
This summary is machine-generated.

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Brewing yeast (Saccharomyces cerevisiae) synthesize lectins early but activate them later for cell wall binding and flocculation. This process involves cell wall insertion and is triggered by an unknown mechanism.

Area of Science:

  • Microbiology
  • Biochemistry
  • Brewing Science

Background:

  • Yeast flocculation is crucial for brewing, involving cell wall lectin-carbohydrate interactions.
  • Saccharomyces cerevisiae typically flocculates in the stationary growth phase.

Purpose of the Study:

  • To investigate the synthesis, insertion, and activation timeline of lectins in Saccharomyces cerevisiae.
  • To elucidate the mechanism underlying the onset of yeast flocculation.

Main Methods:

  • Cycloheximide treatment to assess protein synthesis dependency.
  • Heat treatment to induce artificial flocculation.
  • Pronase E digestion to probe cell wall accessibility.

Main Results:

Related Experiment Videos

  • Lectins are synthesized during exponential growth and inserted into the cell wall.
  • Flocculation onset is delayed by cycloheximide but not prevented if added later.
  • Heat can artificially activate flocculation in pre-flocculent cells, confirming progressive lectin synthesis.
  • Pronase E treatment inhibits heat-induced activation, indicating lectin accessibility.

    • Conclusions:

    • Yeast lectins are synthesized and cell wall-inserted early, remaining inactive until flocculation onset.
    • An unknown mechanism activates these lectins, triggering flocculation.
    • Lectin synthesis and activation are conserved processes across brewing yeast strains.